The recipes in Cooking with Booze lean towards traditional English fare, with a few adventurous side trips abroad. Some recipes that piqued my interest were Potato Salad with Beer Dressing, Whisky Pancakes, Brandy-baked Brie, and Roast Pork with Apple Stuffing and Cider Sauce.

You can buy the book (obligatory Amazon.com link), or you can view it in it’s entirety online, with the occasional video.

No Knead Bread, photo licensed under CC courtesy of Taryn Domingos.

Essentially, Cook’s Illustrated addresses the major issues people were having — namely, the dough falling during transfer to the pan, and lack of flavor. Additional salt seems to help address the latter, but the article suggests substituting small amounts of vinegar and beer into your liquid to give the bread some additional complexity.

They also suggest several small procedural changes, including 15 seconds of kneading. Heresy, I know.